Step 1

Harvest basil using scissors or garden shears.

Step 2

Wash basil in cold water.

Step 3

Pinch the basil leaves off the stems.

Step 4

Remove the excess moisture by putting the leaves in a salad spinner or by gently patting them dry with a clean kitchen towel.

Step 5

Lay the leaves out in a single layer on a dehydrator tray or on a baking sheet lined with parchment paper.

Step 6

If you're using an oven, turn the oven on to the lowest setting (usually 175-200F) and put the filled baking sheet in the oven.

Step 7

Turn the oven off after about 20 minutes and let the basil remain in the oven as it cools off. If they are not completely dry in a couple of hours, turn the oven back on and once it reaches 175F turn it off. Let it cool with the basil in the oven.

Step 8

If you're using a dehydrator, set the temperature to no higher than 115F and put the filled trays in (or on) the dehydrator. It should take about 4-6 hours for the basil to dry. But it could take longer.

Step 9

The basil is completely dry when it crumbles easily and there's no obvious sign of moisture. It's shouldn't bend, it should break.

Step 10

Store in an air tight jar out of direct sunlight. Try to keep the leaves whole as long as possible.

Step 11

To use, crush the dried basil leaves with your fingers, a mortar and pestle, or food processor.